Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
17 Ingredients
Number of servings
4
- 8 chicken pieces (skin on)
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2teaspoons ground cinnamon
- 2tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, grated or finely chopped
- 1 pinch ground ginger
- 1 stick cinnamon
- 400grams chickpeas, drained and rinsed
- 3 2/3 cup chicken stock
- 1 handful whole blanched almonds
- 1 handful ready-to-eat dried apricots
- 1 handful fresh coriander, finely chopped
- 1 lemon, juice only
- 1 cup couscous (to serve)
- 1tablespoons harissa (to serve)
Method
Step 1 of 4
Preheat the oven to 200°C. Season the chicken well with salt and black pepper, and sprinkle over the cinnamon. Heat 1 tablespoon of the olive oil in a large flameproof casserole over a medium-high heat. Add the chicken pieces, skin-side down, and cook for 5-10 minutes until golden all over. Remove and set aside.
Step 2 of 4
Reduce the heat to medium, and add the remaining oil, onion, and a pinch of salt to the casserole. Sauté for 5 minutes until soft. Add the garlic, ginger, and cinnamon stick, and cook for a few seconds.
Step 3 of 4
Return the chicken pieces to the casserole, stir through the chickpeas, and pour in the stock. Bring to the boil, tip in the almonds and apricots, and stir through. Cover, and bake in the oven for about 1 hour until beginning to thicken.
Step 4 of 4
Stir through the coriander, and squeeze over the lemon juice. Serve hot with fluffy couscous and a spoonful of harissa.
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